How to Make a Flax Egg
A step-by-step tutorial of how to make a flax egg, egg substitute for baking!
Servings 1 (flax egg)
Instructions
- Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).
- It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does. But I’ve found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.
Video
Notes
*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 1 servings)
Serving: 1 flax egg Calories: 37 Carbohydrates: 2 g Protein: 1.3 g Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1.9 g
Below are some of my recipes which use flax eggs:
Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // Turmeric Chickpea Fritters // 1-Bowl Chocolate Chocolate Chip Muffins // Toasted Coconut Pancakes // Simple Vegan Stuffing // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones // Sun-Dried Tomato & Basil Meatballs
Wendy Hunter says
Thank you for your website! I trust your recipes and visit your website at least once a week. I have been experimenting with egg free cooking and I have purchased some Milled Flax Seed, is that the same as Flax Seed Meal? It doesn’t seem to absorb all the water; certainly not in 5 minutes, anyway.
Thanks, Wendy
Support @ Minimalist Baker says
Hi Wendy thank you for the kind words and support! According to Google, milled flaxseed and flaxseed meal are the same. Some brands of flaxseed meal have a finer grind than others which makes them better at absorbing water! Hope this helps!
josie says
this worked wonderful! I promised the kids to make muffins, and realised I used the last of the eggs this AM. then I remembered I could make flax eggs! worked great in their muffins. I eat low carb, I dont eat sugar or grains so personally idk how it tastes but its approved by my little boys.
do you think you’ll ever consider making low carb treats for those of us who follow a low carb diet? that’d be amazing! I remember when I was vegan I used hundreds or your recipes and I used to have ur cook book! always enjoyed ur style of work. much love, Josie
Support @ Minimalist Baker says
We’re so glad to hear it, Josie! We’ll add low carb ideas to our requests list. Thank you for the lovely review! xo
Elizabeth says
Success! My “egg” needed 15 minutes to reach desired gelatinousness (who would have thought gelatinousness would ever be desired in baking!). Following your advice to use this in cookie recipe, I made a flax egg for my flourless peanut butter oatmeal cookies. The cookies puffed and spread nicely and were crunchy outside, chewy/soft inside just like I like ’em! And bonus, without the egg, I can let the kids (and the kids-at-heart) sample the dough with abandon :-)
Support @ Minimalist Baker says
Yay! We’re so glad it was helpful! Thank you for sharing, Elizabeth! xo
Renata Mahata says
In something like a pecan pie, would a flax seed egg work to create the slightly gelatinous layer or should you add cornstarch to help set the pie?
Support @ Minimalist Baker says
Hi Renata, we’d suggest cornstarch (or tapioca starch). You can find our pecan pie recipe here (it’s a reader favorite!). Hope that helps!
Renata Mahata says
Thanks so much! I’ll try it out this weekend and let you know how it goes.
Robin Wilson says
Hey, I have diverticulitis and can’t eat seeds. Any other ideas?
Support @ Minimalist Baker says
Hi Robin, it depends what recipe you’re using it in. Applesauce is an egg substitute that works with some baking.
potato says
grind the seeds
JM says
I SO wanted this to work- making GF free brownies from the America’s Test Kitchen cookbook, and tried to substitute flax eggs for the eggs. Epic fail. What a shame! I was excited about this recipe.
Support @ Minimalist Baker says
Oh no! Sorry these flax eggs didn’t work out for you. Unfortunately flax eggs don’t always work as a 1:1 swap in traditional recipes, but we have a few brownie recipes you could check out! Our favorites are the Easy V/GF Brownies, V/GF Black Bean Brownies, and Fudgy Sweet Potato Brownies.
Peggy says
I’ve used chia pudding, readily available in most supermarkets, or make your own, in place of egg in chocolate cake for my vegan daughter and it really worked, she loved it!
Support @ Minimalist Baker says
Thanks for sharing, Peggy!
jordan says
Could I use another type of raw seed or nut for the “flax egg”. I am super awesome and have an egg sensitivity as we as a flax sensitivity. Bummer
Support @ Minimalist Baker says
Hi Jordan, another option is a chia egg. It often works in place of flax eggs, but not always. Hope that helps!
DN says
Would ground pumpkin seeds work?
Support @ Minimalist Baker says
Hm, we haven’t tried that but don’t think they would thicken the same way!
Soumya B Hegde says
I landed up on your blog from Google. Thanks for sharing this article. Looking forward to reading more from you.
Support @ Minimalist Baker says
Thanks, Soumya!
Lana says
Hi, thanks for sharing this. Was just wondering, would this still work well if I were to strain the ground flaxseeds out?
Support @ Minimalist Baker says
Hmm, we don’t think so. But we’ve never tried!
Jennifer says
This does work, actually. At least in some applications. Gretchen’s Vegan Bakery does that to make a substitute for aquafaba to make a Swiss Meringue Buttercream, and I think its done somewhere in Miyoko Skinners cookbook, and veganbaking. net describes it as an option giving instructions to boil the flax & water then strain out the flax. Sometimes it’s called a mucilage.
Niamh says
Hey there!
Could you use these flax eggs instead of regular eggs in a 1:1 ratio for blondies?
Support @ Minimalist Baker says
We think that might work! It will depend on the specifics of the recipe though. Flax eggs usually do better when the egg isn’t critical for a fluffy texture.
Charlie says
This works great as an egg substitute or when I’m cooking for people with egg allergies!
Lily says
Can I use Aquafaba instead in banana bread waffle recipe ?
Support @ Minimalist Baker says
We haven’t tried that, but maybe? Let us know if you give it a try!
HeelShields says
The banana bread recipe included in the flax egg video looks fabulous. Which one of your recipes reflects that bread. That is the one I want to make.
Thanks!
Support @ Minimalist Baker says
It’s this one. Enjoy!
Laura Seutz says
Hi! I love your recipes and have always used chia seed eggs. Lately I have had a problem with my banana bread and Morning Glory muffins not cooking completely through. I have tried increasing the baking time and even lowering the oven temperature while increasing the cooking time. They always turn out gummy. Do you think switching to flax eggs would make a difference? Thanks Dana!
Yeah I personally love using flax eggs! Give that a try!
Dhivya Rakesh says
I’m planning to replace flax seed egg in my usual brownies recipe. I don’t add any leavening agent because beating the eggs gives me that rise. So while I’m replacing my recipe with flax seed, do I need to add anything else ?
Support @ Minimalist Baker says
Hi Dhivya, yes, we’d suggest adding a leavening agent. We have several brownie recipes that you can check out for inspiration, such as this one. Hope that’s helpful!
Dhivya Rakesh says
Thank you so much 😊
Maryse Kruithof says
Hi Dana,
I wanted to use flax eggs in brownies, and my recipe also needs a bit of coffee. Do you think it would be possible to swap the water for the flax egg with coffee to intensify the taste?
Thanks!
I think that would be delicious!
Becca says
Thanks for this- I was making some breakfast cupcakes and didn’t realise we were out of eggs. Flax egg to the rescue! My family didn’t even notice the difference.
Support @ Minimalist Baker says
Yay! Thanks for sharing, Becca!
Miriam says
Can i use flaxseed egg instead of applesauce in a vegan carrot cake?
Thank you :)
Support @ Minimalist Baker says
That should work! That’s what we use in our carrot cake recipe.
Francoise says
I just tried with rum instead of water and it did not work at all. Test first if you want to substitute some other liquid for water. With water, it thickened up a lot. With rum, it stayed liquid.
Rachel Bokma says
I am super curious what you needed a rum egg for!!
Francoise says
I was making a cake, to which I wanted to add rum. I was out of eggs. I figured I would try using the rum to make the flax egg. It did not work. Thought I would share the results so others don’t make the same mistake. (I still put it in the cake—not gonna waste good rum).
Rachel says
Oh yum! That sounds amazing. You gotta try things to see if they’ll work or not 👍🏻😊
Emily says
Works great for items like apple oatmeal bakes or muffins!
Support @ Minimalist Baker says
Thanks for sharing, Emily!
Janvi Mehta says
Hi!
Can I use lightly roasted flaxmeal instead of raw, because it is what I have in my pantry! :)
That should work! Raw is always preferred when possible.
Nayan Dubey says
Hello
I would just like to know if I can use the Flax Seeds as an Egg Substitute in more difficult bakes such as Puff pastries, Choux pastries , Tarts & the more traditional French n English Desserts
Support @ Minimalist Baker says
Hi Nayan, we think puff pastries would be more difficult, but maybe tarts would work! Let us know if you do some experimenting!
Donna Mahlburg says
Hi, would it work to use almond or coconut milk in the flaxseed egg recipe instead of water? I’m thinking for a cake, to get that extra nutty flavour. Also because nut milk is so high in water, I figure it should still work? Thanks!
Support @ Minimalist Baker says
We think it would work!
Vivi says
I have tried making the flax egg with ground flaxseed I bought at an organic store and it doesnt thicken. It stays liquid. Why?
Support @ Minimalist Baker says
Hmm, we aren’t sure what would cause that. Is it possible it isn’t ground?
Kim Jury says
Would need to double ground to equal whole ratio to water
Chell says
You should let it sit for 20 to 30 minutes to thicken before adding it to whatever ingredients you plan to cook or bake.
Madeleine says
Is it possible that you used more water or less flaxseed meal than called for?
Annie says
Can I use chia seed instead?
Support @ Minimalist Baker says
Yes! See this recipe.
Ali says
if the original recipe is to add only the yolk, should i reduce the flaxseed and water, or only reduce the water?
Support @ Minimalist Baker says
Hmm, it’s hard to know without being familiar with the specific recipe. But probably reducing the water would be best. Hope that helps!
Nayan Dubey says
You can try another way instead of using grounded Flax seeds you can use the normal Flax seeds. Just add 1 Tbsp of Fax seeds to 100 ml of water n Heat it. It will start turning thick n gelatinous and then you can seperate it with a seive it works great!! 😊
Aisha says
I had the same problem at first, but then I realized i didn’t wait for it to thicken. You have to wait a minimum of 5 minutes for the Flax egg to form.
Lauren says
I had this problem, but I tried warm-hot water, let sit about 15 minutes, that worked beautifully!
Emily says
Hi Dana,
I often just want to make 1 of something as a treat but it’s pretty difficult to divide a real egg up! So would flax egg work if for example a recipe needed 1 chicken egg to make 4 cookies, I could just use a quarter of a table spoon of flaxseed meal? Thank you
Support @ Minimalist Baker says
Yes, that should work well, but will depend on the recipe and whether it does well with a flax egg!
Elizabeth says
This is so useful!
Teresa says
Can you use flax egg in home made mayo?
Support @ Minimalist Baker says
Unfortunately, we don’t think that would work. We recommend aquafaba, such as in this recipe.
Christina says
Easy and has substituted in many baking adventures without fail!
mimi says
Worked great on a lentil and mushroom recipe. Merci Minimalist!!
Sophie says
Hi!
help haha I have a 6 muffin tray and not 12. How long do i cook for?? Can’t wait to try them :)
THANKS!
Sophie :)
Support @ Minimalist Baker says
Hi Sophie, we aren’t sure which recipe you are referring to, but we would say start with the recommended time and cook in additional 3-5 minute increments, using a toothpick to test whether they are done in the center.
Amandeep Kaur says
Hi can I use flax seed for cakes as substitute for eggs?
Support @ Minimalist Baker says
Hi Amandeep, yes, we’ve used it for that. It will depend on the recipe though. As an example, we used it in this recipe. Hope that helps!
CarJa Person says
I made the flax egg and used it in my turkey loaf recipe. I cook by portion so I made 4 individual turkey loaves exactly alike so that I could control the nutritional information. Each loaf had 1 flax egg. They were marvelous! The texture was almost identical to the mini loaves I’ve purchased. The family loved them. I will make them again. Thanks!
Support @ Minimalist Baker says
We’re so glad the flax egg worked out for you! Happy Thanksgiving! xo
CarJa Person says
Thank you! Now each person has their own loaf. They can eat it all. Make sandwiches, etc. You have a “Happy Thanksgiving” also!
Cathy says
So, it has to be flaxseed meal? Or can I grind up the flaxseed I already have?
Support @ Minimalist Baker says
You can grind it up in a high-speed blender or spice grinder.
Alison Griffiths-Brown says
Thanks for the video on how to make flax eggs :)
I’m looking to replace 3 large eggs in a nut roast, but want to get the same amount of protein I would from the eggs, this would mean using 100g (12 tablespoons) of flax. I’m guessing this would be way too much liquid when made into flax eggs?
What would you recommend please?
Hmmm, by nut roast do you mean meatloaf? You could try this recipe?
Cheryl says
I used flax eggs in pie crust and the crust came out hard. (For a Pumpkin pie which as you said didn’t firm up). I wonder if it’s the flax it some other issue that made the crust hard. Also, getting the flax myself from flax seeds which send to need a bit more water, and it works for most uses.
Wes says
Well, I attempted using this in a fresh pumpkin pie recipe that calls for 3 eggs… I’ve made it several times with wild success, unfortunately this flax egg recipe ruined the texture, it came out too loose and watery! If anyone has suggestions for adding this to pumpkin pie, maybe in a different ratio? let us know as it is the season!
You’ve been warned.
Support @ Minimalist Baker says
Hi Wes, sorry to hear it didn’t work out for you! We wouldn’t recommend this in recipes where you are looking for a creamy texture. It works well in cookies, pancakes, quick breads, and muffins. Better luck next time!
Cheryl says
I used flax eggs in pie crust and the crust came out hard. (For a Pumpkin pie which as you said didn’t firm up). I wonder if it’s the flax it some other issue that made the crust hard.
Support @ Minimalist Baker says
Hi Cheryl, we suspect baking too long could also cause that. Hope that helps!
Winy says
Hi! I realised the Metric conversion for 1 tbsp is supposed to be 15g instead of 7g. Maybe that’s why it didn’t work well for some people.
Support @ Minimalist Baker says
Hi Winy, we double checked the brand we use and it shows 2 Tbsp = 13 g. Not sure what is causing the discrepancy!
Caroline says
The pumpkin pie season is almost over, but I use cornstarch in my pumpkin pie as a thickener. Cornstarch and full fat coconut milk.
Lauren says
I had this problem also… for 1 pie, use 1/2 mashed avocado in place of eggs. The flax egg works fabulous in breads, not so much for pies.
Allie says
I want to make the 1-Bowl Carrot
Apple Muffins however, I am not in the know about what a BATCH of flax eggs are. It calls for 1 1/2 batches flax eggs. Sooooo is that 1.5 flax eggs, or perhaps there are 3 flax eggs in a batch?? Can you please clarify what a BATCH is?
Sorry for the confusion. 1 batch = 1 flax egg!
Alaina says
Hi, when buying the ground flax, what texture should I get?
At Costco I saw a medium texture ground flax but was wondering if that would change the texture of what I’m making
Support @ Minimalist Baker says
Finely ground is best, but medium will likely work as well. Hope that helps!
Alaina says
Ah okay thank you for the quick reply! :D I’ll probably buy finely ground then
Esther Estes says
I’ve tried several different brands of ground flax but my favorite is the one sold at Costco! I bought Dana’s The Minimalist Baker Everyday Cookbook (strongly recommend) and the Costco ground flax works beautifully for all the recipies requiring flax egg in this book… my favorite being the Buckwheat Pancakes which I make every Saturday morning by popular demand from my family.
Support @ Minimalist Baker says
We’re so glad you enjoy the cookbook, Esther! Thank you so much for sharing! xo
Steve Z says
I’ve been using ground flax as an egg substitute for a long time, and have found the standard 1 T flax to 2 1/2 T water is too watery.
For pancakes, muffins, banana bread, etc., I just add one Tablespoon of ground flax for each egg suggested by the recipe directly to the flour. It works great.
For cookies where the egg gets mixed in with the “butter” and sugar, I use one T of flax to one T water, adding maybe another half Tablespoon of water if necessary. This also works great.
Flax substitute for egg does not work well in pumpkin pie, alas. It comes out gummy… I’ve had some success with silken tofu (see the web for ideas) and am planning on a chia seed pudding base next time.
Best wishes,
Steve
joe says
Hi all. In my experience using flax seed I found that
buying the seeds whole and grinding what I need using a coffee grinder is best. Half a T of seed gives 1 T of meal. Fresh is best.
When I mix I use the standard (sic) 1T meal + 2 and a half Twater the result is too watery no matter how long it rests. Boil them in MW for few seconds thickens instantly.
Keisha Sharonda Wilson says
I made this recipe for my crab cakes. And it worked great!!!
Support @ Minimalist Baker says
Yay!
chris powers says
In your recipes you say two batches of Flax eggs 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written) so I have been making two batches it was not until I read the original recipe that says 1 tbsp. flax to 2.5 a batch is batch
[batch is
NOUN
a quantity or consignment of goods produced at one time so I was making or 4 tbsp. flax and 10 tbsps. water maybe better to say Two Flax eggs ( see recipe in link )
Christie says
Hoping this works since i have an egg and milk allergy. Sounds a lot better than eating egg and dealing with the consequences or just going with out!
Dora says
Because naturally chickens eat their own eggs to replenish the nutrients it cost them to lay the egg. They need it more than we do.
Emily Taylor says
Chickens only eat broken eggs that could never hatch usually those that are not in a nest. They do not need to eat them.
Courtney says
What’s the ratio for chia eggs? Thanks
tim says
sounds great as a binding and stiffening agent but how would it react in a recipe such as the good old Yorkshire Pudding? does it also act as a raising agent? Or… does anyone have another suggestion…? So far I’ve experimented with… Baking powder and self raising flour, the water from chickpeas, both of the previous two together, #3 with a ratio of plain flour and self raising flour 2:1… Also, all of the above in different shape/size tins lol… even something that will give me around 2″ elevation would be awesome and gratefully appreciated :)
Support @ Minimalist Baker says
Hi Tim! It acts as a binder in recipes, the same way an egg would.
MS ALICE WILDE says
Have you tried raising them with a sourdough style yeast/lactic bacteria combo?
John Rutherford says
in any baking recipe the eggs act as a binder the moisture in the eggs can add some leavening ( from the moisture turning into steam) properties but primarily is not used as a leavening agent unless you use whipped egg whites such as in a Chocolate flourless tort ..
Chelsea Avery says
Hi there!
I’m wondering if it’s possible to prepare more than one flax egg in advance? Or even just how well one flax egg keeps in the fridge to be used the next day or later in the week? Let me know if you have any insight :)
Thank you!
Support @ Minimalist Baker says
I’m not sure as we generally make our flax eggs at the time of making the recipe! If you experiment with it, report back!
Charlene Watt says
Hi,
I’m looking to replace the egg in a traditional perogie dough recipe, but I plan to freeze the perogies once they’re formed instead of boiling/cooking right away. Will the flax egg hold up if the dough hasn’t been cooked before it’s frozen?
Thanks!
Support @ Minimalist Baker says
Good question! We haven’t tried using flax eggs in perogies and can’t say for sure, but if you test it out, report back!
Sage Krewson says
As a brand new vegan, this recipe really helped me to get the basics down. Thanks so much! I’ve used it in place of egg in several baked goods recipes and it has always turned out great!
Support @ Minimalist Baker says
We are glad to hear it was helpful, Sage!
Carmella says
Too easy! My go to!
Maria says
I have tried baking mainly to create kids treats such as banana break and brownies in my hope to avoid commercial treats. However, I develop epic fail banana breads and brownies… I refuse to use eggs! What can I do to bake goodies with the near texture of bake goods that usually include eggs ? Help!
Have a marvelous weekend!!!
Support @ Minimalist Baker says
Hi Maria! Flax eggs and chia eggs replicate the consistency and texture of an egg really well and can be used in any baking recipe that calls for eggs! That being said, you should be able to achieve the same if not very similar texture in your baked goods when using these substitutes.
Kelly says
I use flax several times and generally works great. However, I’m wondering if the same ratio goes for recipes asking for egg whites and not whole eggs?
Support @ Minimalist Baker says
Hi Kelly, we think it will depend on the recipe and the reason it calls for egg whites. Perhaps it would work in recipes where the egg white is used for nutritional purposes, but not for texture. Hope that helps!
Pat says
Maria, I’ve found in a lot of vegan recipes that adding some vinegar to a recipe that also includes baking soda, will aid in leavening which should help with texture.
John Rutherford “John the Baker” says
Yes I also have seen vegan recipes using vinegar along with baking soda. When I made a chocolate avocado cake meaning the butter was replaced by an avocado there was baking soda baking, baking powder and additional 1 teaspoon of white vinegar.. The cake came out amazing wonderful texture and very moist very surprising since they did not have any eggs.
Elva says
Hi! I want to make your gluten free carrot cake, but not vegan. Can I replace the 3 flax eggs with real eggs? Can I do so in all recipes using flax eggs?
Mark says
Hi Dana, I wondered if you had tried adding sunflower lecithin to this to help binding?
Thanks as always,
Support @ Minimalist Baker says
Hi! We haven’t, but if you give it a try, report back!
Natalie Warren says
I so was hoping this would work! I attempted to use the flax egg to replace the eggs in my brownie mix. What I ended up with was a gloopy mess of oily hot brownie batter. Hopefully I can try again with a chia or aquafaba egg. This seems like a good thickener and binder but I’m not sure it really does the job as an egg does in recipes (of puffing up the batter).
Jessica Furubotten says
Is it possible to use hemp seed?
Support @ Minimalist Baker says
We haven’t tried and can’t say for sure!
Leigh says
Came together perfectly first go! Thanks for going through all the pain to get it right ;)
Support @ Minimalist Baker says
Glad to hear it, Leigh!
Leigh says
Haha! My feed back was meant for another recipe, but still relevant here. BTW thank you for sharing your amazing recipes
Mirek says
Will the flax egg work in my no-bake cookies recipe?
Support @ Minimalist Baker says
Hi Mirek! We’re not sure what your no-bake cookie recipe looks like, but this one doesn’t require a flax egg and may be of interest to you!
Zach says
What is shelf life if I make in bulk?
Support @ Minimalist Baker says
I wouldn’t recommend making flax eggs in bulk, and would suggest making it fresh each time you are baking. I always make my eggs at the start of a recipe. That way, I can get them in the fridge, and then work through the other steps while the flax eggs set. Hope this helps!
Paul says
Hi, do you recommend hot or cold water for the flax egg? I have found that hot water helps make it more gelatinous which is what I need for some recipes.
Support @ Minimalist Baker says
Warm water works best!
Carmella says
Easy Peasy! I got a coffee/herb grinder for christmas and only use it for grinding my fresh flax seeds as I need them. I can’t live without it! Thanks for another easy recipe, and for making our plant based life such an easy transition!
Garima says
Can we use the flax mixture after keeping it in freeze..? Nd also how the pumpkin puree is made?? Do I have to boil the pumpkin first??
ESRL says
what and how much portion/ in what ratio should i use this flax egg if i want to replace egg yolks and egg whites in separate quantities?
Vickie says
I plan on making corn bread using a box mix. Trader Joe’s to be exact. Can I sub the large egg I normally use for the flax egg? Should I use more for a large egg? My granddaughter is Vegan and I want her to be able to eat it. Thanks in advance! Your blog has been very helpful.
sandra says
What do you think a/b making up a bunch of flax eggs and storing them in the fridge for later use? Will they still be good?
Support @ Minimalist Baker says
Hi Sandra! We don’t recommend it, we suggest making them fresh each time!
Pam Fulton says
Would a flax egg work with cinnamon roll recipe? Or would it hinder the bread from rising?
Support @ Minimalist Baker says
Hi! We recommend this cinnamon roll recipe which doesn’t require and egg or a vegan egg!
Abby says
Does it matter if I use coarse vs finely ground seeds to make the flax egg?
Support @ Minimalist Baker says
Hi! Abby it doesn’t matter!
Abby says
Thank you!!
Katy says
I have a recipe for cupcakes I used to make before going vegan. do you think this be used to replace 3 eggs? would you recommend a different substitution?
Kirsten Sachson says
I’m allergic to Flax seeds (a tiny amount will give me a 72 hour Migraine headache).
What can I use instead?
Support @ Minimalist Baker says
Hi Kirsten! You can use chia seeds instead!
Katy says
If my recipe calls for two large eggs (at least 114 grams of egg since one large is 57 grams), could I simply replace it with the same weight in flax egg? I know it’s not an exact 1:1 switch. Do you happen to have a ratio for a large egg?
Luisa says
Hi everyone,
I was wondering: I made an extra flax egg that I won’t be using. Can I store it somehow?
Thank you :)
Katie says
How would this work to replace egg whites? I have a muffin recipe that calls for 2 egg whites, not whole eggs
Gauri says
Can use this as egg white substitute for macarons?
Support @ Minimalist Baker says
We haven’t tried it with macarons, so I can’t say for sure. If you give it a try, report back on how it goes!
Judi says
Hi, do you recommend using brown or golden flax seed? And this is the same thing as linseed isn’t it?
Thanks.
Support @ Minimalist Baker says
Hi Judi! Look for golden flax seeds instead of brown.The brown variety will be more likely to darken your baked goods due their brown hulls. Also, you got it! Linseed and flax seed are the same!
Anie says
Thanks for the recipe.
Maude says
I just made these but I’m disappointed. They didn’t rise like the ones in your photos and the color of mine look like cardboard. I followed the recipe exactly. Why??
Support @ Minimalist Baker says
Hi Maude! What recipe are you referring to? I think you may have commented on the wrong page!
Michelle Merrill says
Works great, thanks for the tip
Shannon Jarrell says
I used this recipe as an “egg wash” for some bagels. I let the mixture sit, stirring occasionally, for about 30 minutes while prepping other ingredients. It worked out very well and my toppings stuck to the bagels perfectly! Thanks.
Sheron St. says
Good to know. I use flax for egg replacement but would have not thought to do that. Thanks !!
Callie says
Would the flax egg works to substitute for 2 large eggs in toll house pie?
Pie crust
2 large eggs
1/2 c Flour
1/2 c granulated Sugar
1/2 c brown sugar
3/4 c Earth Balance
1 c Chocolate Chips
1 c chopped nuts
Support @ Minimalist Baker says
Hi Callie! Yes, that should work!
terdralyn says
I’ve read all over the internet that the substitution should be 1 Tbsp flax/3 Tbsp water. Your recipe works much better, as using that much water just makes everything watery. Thanks!
VideoPortal says
After about 5 minutes you would see a change in the texture. It would become gelatinous, sticky. Now the flax egg is ready to be used in your recipe as egg substitute.
Linda Scavone says
my son bought flax seeds, can I grind those and use to make egg?
Support @ Minimalist Baker says
You sure can!
Colleen says
I have an egg allergy. I use 1 Tab. Ground flax mixed with 1/2 teaspoon baking powder and 3 Tab. Water. This equals 1 egg for baking.
For meatballs, meatloaf, just omit the baking powder!
CG says
Today, I used this to make some vegan yeasted crepes with whole wheat flour. Honestly, I thought it would work a lot better than it did. Batter was too runny and took hours to rise, though I followed instructions to a T – the only change being the egg substitute. The crepes simply fell apart on the skillet. I think I’ll be sticking with my usual vegan egg sub – half a mashed banana.
Shannon says
I used this and it worked but I just want to make sure I’m doing it right.. when you measure the flax meal do you do it like flour or like brown sugar? Like do you pack it in or fluff it up?
Barbara Becker says
is flax meal the same as flax seed…do I need to grind the seed to get the meal ??
Yvonne Morrow says
Thanks for such explicit information. The additional nutritional facts are a plus.
Lena says
How much flax meal should I use if the recipe (key lime pie) only calls for egg yolks? I assume same ratio, just less volume. Thanks!
Support @ Minimalist Baker says
Hi! I don’t think that flax eggs will work for key lime pie! That being said, here is a Vegan Key Lime Pie recipe for you to check out that does not require eggs!
Atticus says
Tasted horrible, worst omelette I’ve ever made.
Support @ Minimalist Baker says
Hi Atticus! Flax eggs are a great vegan substitute in baking but I can see why you didn’t particularly enjoy them in place of eggs for an omelette! In future, try this when you’re in a scramble!
Vicki Robles says
I’m new to your blog. In other baking recipes sometimes you can replace an egg with applesauce, do you think this could work in this recipe?
Support @ Minimalist Baker says
Hi Vicki! You can use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes, so if you wanted to try that rather than making a flax egg, that is an option too!
Cindy says
Hi, I used this because I realized too late in a recipe that I didn’t have eggs. It worked perfectly and I’m happy that I have another option. Thank you
Kourtney says
I made it, and it turned out great!
lisa says
Hi,
Do you have any experience with making psyllium eggs? Thanks!
I don’t! Sorry.
Kaitlyn says
Hi! Do you think this would work in a pecan pie? I appreciate your help, thanks!
I’m not sure but it’s worth a shot!
Erin b says
I am curious did it work in pecan pie?
Andrea says
Would love to know how it worked with your pie! I’ve been trying to make Chess pies using any egg replacement suggestions and not finding a winner yet ?.
Kaitlyn Maloney says
It did! I thought it worked great and you couldn’t tell at all that it had flax in it
Andrea says
Thank you! I just tried a chocolate chess pie earlier using oil, water, and baking powder but it was soup in a pie crust ?. Second try I used the flax seed, but also added a few teaspoons of the commercial egg replacer hoping the combo would work. It looks like it worked. About to try another one.
Kaitlyn Maloney says
Hooray! I’m glad it worked for you!
Andrea says
Later on I’ll try it with just the flax seed and not use the commercial egg replacer. Just trying to get my Christmas baking done so I’m going with what appeared to work this time.
Kristina says
Just made these cuz I had 3 brown bananas that needed to be used but I was a little disappointed with the results :( The muffins came out a very dark brown… I used raw sugar instead of brown sugar, could that be why they are so dark? They also have a kind of bitter taste to them, but I cooked them for 20 minutes so they shouldn’t be burned…Help :(
Jaclyn says
What if I accidentally leave the flax egg to set for longer than five minutes? Will it still work?
Yes! If it becomes dry, sprinkle in a little more water.
M says
Thanks for the flax egg. I am also experimenting with chia seeds for similar use including thickening cooked fruit and batters. Must rinse chia seeds though as I have found grit in most sources even when marked clean.
Sharon says
I tried the flax/egg substitution with almond flour pancakes-didn’t bind at all! Had to toss the batter, I wonder why it didn’t work?
Support @ Minimalist Baker says
Hm, not knowing what recipe you used, it’s hard to know what went wrong! Have you tried our Chocolate Chip Oatmeal Cookie Pancakes?
Alicia says
I let sit for the 5 minutes and it never combined at all!
Gina says
I actually have an egg substitute I got from whole foods that is made from chickpeas and chia seeds. Would that be okay to use instead of the flaxseed?
coreenb says
What about using flax “egg” in meatloaf recipe?
Arpita says
Can I use flax egg in chocolate chiffon cake, red velvet cake and various other cake recipes?
I haven’t tested those, but yes, it should work!
Natalie says
I veganized my traditional carrot cake recipe yesterday. This is my go to carrot cake recipe so I’ve made it many times, but usually I only sub up to half for eggs for flax eggs. The recipe calls for 4 eggs, so I used 4 flax eggs yesterday. Unfortunately it didn’t rise well and was too moist and a little gummy in the center despite baking it for a few minutes longer. Any tips?
Mika says
Finally decided to try this for a cookie recipe, since recently eggs have started to sit a bit heavy in my tummy. Worked out well! I will start using this for more stuff (pancakes next, I think)!
Bre says
Does roasted flax work as well?
Kathy Little Brinson says
What a lovely surprise as I stumbled upon your flax egg recipe tonite!! As a Vegan Dedicated to ANIMALS, I am always looking for recipes that cause NO HARM to our Animal Friends! Thank u! Kathy Little Brinson
Sandra says
What harm does eating an egg do to the chcken!? The chicken makes the egg, lays the egg and then the egg has nothing more to do with her! Not eating the chicken is one thing. Not eating the eggs she supplies doesn’t make sense.
MCC says
Because many chickens are horribly mistreated in egg production is one reason. Another is that some of us simply don’t believe in using animals in any way for food or clothing. And there are other reasons as well.
SM says
Sandra,
Research factory farming for chickens. The chickens are kept in small cages. They get no natural sunlight, their breaks are torn off and no space to spread their wings, all of this torture simply for the mass production of eggs for humans to consume.
Another part of the egg industry is chick culling. Chick culling is the process of killing newly hatched poultry for which the industry has no use for. Specifically, it is the male chicks that have no use, therefore, the male chicks get thrown onto a conveyor belt and ground up alive.
That is the harm done to chicken’s by humans consuming eggs.
Paulina says
Is it okay to just ground the flax seeds myself or is it better to buy them pre-ground?
Helen says
It’s actually better to buy them whole and grind them yourself. They tend to go rancid faster if you store them ground. Since I am lazy, I buy pre-ground and store them in the freezer.
Catherine says
I just made my whole wheat banana muffins with two flax eggs instead of regular eggs. They turned out great and seemed to rise even more than they normally do!!! Score!!
Lyndsey says
Can I use a flax seed egg to bake bread with? I have a son who’s allergic to wheat, eggs and soy so finding a way to make decent bread has been so hard!!
goran says
Wonderfully simple. Thanks a million!
natasha says
Can you do the same with Hemp seeds?
Michelle says
Can I use this to make scrambled eggs?
Unfortunately, no. See my vegan omelet for tips.
Michelle says
Ok. Thank you.
Nikki Anderson says
Your One Bowl carrot apple muffins calls for 1.5 flax eggs. Can you please tell me how many actual eggs I could use in this recipe?
C says
1 egg and 1 egg white.
Ellie says
Hey, I’ve found that whizzing the flax up in a blender really helps to improve the egg-like consistency, it absorbs the air almost like whipping egg whites.
Thanks for your recipe and love the blog!
Thiodore Rose says
Hi i was wondering can i make scrabble eggs. My daughter cant eat and she dont like the tofu eggs. We stop buying eggs in the house because of her. My husband cooked the tofu eggs, we like it but she didnt. Can we fry the flaxseed
Ambrey says
I don’t think the flax liquid will scramble. It just has properties to help bind ingredients together similar to regular eggs.
Lotta says
No, you cannot make scrambled eggs with flax eggs. Try googling chickpea flour scramble though, saw someone making from that, just like they also use it instead of eggs in a quiche… ?
Alice says
So easy, and yet so healthy. A win- win.
Thank you for all the yummy goodness you share.
eili says
Should I add more baking time to my baked goods when using flax eggs? If so, about how much?
Not generally. It depends on the recipe though.
TheBeetMama says
Thank you for this! I will post a link to this on my blog TheBeetMama.com for one of my recipes! Great ☺️
Ruth says
I didn’t know how easy flax eggs were to make. Thank you for showing me!
Shannon says
Made it today and loved it. The inside was a little moist but I figure when I make itagain I will leave in for fourth mins.
Bernie says
Can’t wait to try your flax egg recipe!
Sheren says
I absolutely love this website!! And how much would be two large flax eggs (for the brownies) ?
Leila says
Can you sub chia seeds for flax seeds in this?
Barbara Keener says
Just came upon your site and love the substitute for eggs. I am excited to try the Flax Egg in some recipes. Looking forward to information in your emails.
Angela says
Hi, I enjoy using flax eggs and thought I would share this; if you make it ahead of time and let it sit in the fridge for a couple of hrs or over night it becomes congealed, and provides a better binder. I have used it with making doughnuts, pancakes and many others. :)
g says
Thank you for the tip to let it sit overnight. I am planning to make veggie burgers with chickpeas, zucchini tots and need something to bind them, Will try this for sure
Susan Williams says
I use quick oats as a binder for my veggie burgers.
Pat Bell says
Have you tried freezing ..once it gets close to desired state ?
Emily says
Freezing probably isn’t a good choice considering it’s just ground flax with water. It’s not that it needs to be cold, but that it needs time to set.
Anna says
I am so happy I discover your blog and certainly I ‘ll try some recipes. Have you ever tryed tangzhong bread you can skip milk eggs and butter so do I for a soft and fluffy bread or buns. Many greetings from Italy.
Soumya says
Awwsome tip! Iam planning on using this for eggless cupcakes. Is there anything I need to add or subtract that might affect my cupcake moistness levels… ?
Kersten says
I used it today to coat chicken nuggets before breading. Worked amazing. My kids loved it more than they usually love nuggets.
Ashwani Garg MD says
If you think about it, it would be weird to coat the chicken in its egg, wouldn’t it? Try cauliflower instead of chicken next time, it’s actually very delicious!
Pam says
Blended cauliflower as a wash for chicken?
Emily says
Nope! Cauliflower pieces coated like nuggets. It’s a pretty popular thing! Search for buffalo or BBQ cauliflower “wings.”
Lotta says
No, cauliflower wings. Google “cauliflower 65” for the Indian version of this (they have chicken 65 etc). The 65 in the name there are different explanations for, one being that the original resaurant where the dish was invented, was in some street #65, one was that the chef was 65 etc… I just love it, it is amazing how much it tastes like chicken! They always fry it though, I have just baked mine. Also made the batter less hot, if I used that much spice, I wouldn’t be able to eat it…
Jason says
Can this be used as a “binding” agent for breading? I have a vegan boyfriend and I like to cook more vegan for him and I would like to bread and fry some vegetables like my mom’s old chicken nugget recipe but I am having some trouble finding a vegan substitute for the egg.
Ps: I am in love with your site. Your vegan recipes and hacks are so great and much simpler than other sites I have seen. Thank you.
Michaela says
I’ve heard that cornstarch “eggs” work well for that purpose, but I’ve never tried flax meal.
Jessica O'Brien says
I made a no-chicken nugget recipe and it was the first time I made a flax egg as a batter for the nuggets. This recipe used a bit of flour in their flax egg too. We used coconut flour. It made an amazing batter that the bread crumbs stuck to perfectly!
For the Batter:
1 cup unflavored soy or almond milk
1/4 cup ground flaxseed
2 tbsp. whole wheat flour
For the Coating:
1 cup cornmeal
1 cup panko breadcrumbs
1 tsp. paprika
1/2 tsp. salt
black pepper to taste
https://www.connoisseurusveg.com/vegan-chicken-nuggets/
Lotta says
Yes, have seen some use it on YouTube and used it myself on some soy meat medallions which I made nuggets from. Worked great!
veronica says
How do you use chia seeds to make flax egg? Do you have to ground the chia first? And how long should you leave it before using? Thanks!
Nope! Leave them whole. Let it set for 5 minutes.
Stephanie says
Phew! Glad I saw this as I was lurking through comments to see if chia could be used instead of flax – I was about to grind up my chia seed ! Thanks!!
Lotta says
Would be chia eggs, not flax eggs though… ?
ashley caswall says
Love, love, love your website and your recipes!! My sensitivities clash with a few things, so brave ‘ole me has decided to start my own blog. It’s people like you that inspire me!! I’m linking this page to a berry avocado muffin recipe so that my followers will have a vegan option!! Blog on!! ;P
Ah, thanks Ashley! xo
Karen says
Hi! I just wanted to share with you the AquaFaba (Chickpea water) trick
Vegan Meringue – Hits and Misses! On Facebook please!!
Keep creating amazing recipes
Kate says
I used this as a substitute for 1 egg in a Betty Crocker sugar Cookie mix, the turned out perfect and delicious! I made 1 slight change, I used 2 Tbsp water and 1/2 Tbsp oil.
Debbie Macayo Vegas says
Can I use this to make a meringue ?
I don’t think so.
Dawn BURN says
Use the liquid from canned chickpeas…nice stiff peaks!
Jamie says
Aquafaba is perfect for this purpose, just google aquafaba meringue, you’ll love it!!!
Fiona Dwyer says
If you use the water from a can of chickpeas instead of the egg whites you get a lovely meringue.
Lotta says
Sure! Perfect for meringue!
Georgie says
Look into Chickpea liquid, aquafeba. I heard people make macaroons with aquafeba which is originally based off whipped egg whites.
Mercedes says
Could I use it to make matzo balls that won’t fall apart?
Susun says
Have you tried it and matzoh balls yet? I’d love to know!
Lauren says
I’ve made matzo balls with it and it works wonderfully! Make sure not to overcook them as they get a bit slimy on the outside. But otherwise, works like a charm and adds a delicious earthiness and body to the dish.
Hannah211 says
Hi,
Do you know how much flaxseed to use for an extra large egg? What might make the difference between a large and an extra large flaxseed egg?
Eavan Houlihan says
I’d say triple the recipe for and extra large egg. :)
Elizabeth S says
I guess it helps. I’ve used them in several recipes. But, not being smart here….seriously, if it doesn’t bind and stiffen, what does it do? Why do we use them and not just leave them out? In what way does the flax egg effect the end result? Thanks for answering.
Sara L. says
It *does* bind and stiffen, just not exactly like an egg would. I’ll oftentimes add about a tablespoon of flaxseed meal to oatmeal, and it definitely thickens it, but it does not “gel” or “solidify” unless I let it sit or put leftover in the refrigerator or something.
Jessica says
By let it sit, do you mean by letting the flax egg mix you made sit or the finished product? For how long? I’m making brownies going for thick and chewy here and first time doing this flax egg recipe
Maribel says
For best results , the flax (or chia) need to “sit” in the liquid (this is true for any recipe using these seeds) for 6+ hrs.
Jessica says
Thank you!
Sofia says
Thank you so much. It’s can be use to replace 1 egg?
Yes, one small egg.
Michelle Key says
YOur recipe calls for a batch of flax seed eggs. Sinc I use eggs I am wondering what amount of eggs would to comparable? THanks.
Support @ Minimalist Baker says
1:1 substitution!
Ronnie says
What measurement of flax seeds do you use to get 1 tablespoon of ground flax? I like to grind my own.
Phe says
Hi Ronnie. I used 1 tbsp of flaxseed and it made 2 tbsp ground flax.
Stephanie says
Can a flax egg be used in other non-baking recipes like meatballs or burgers? Thanks!
Karina Muscarina says
Yes, it work well in meatballs and burgers :D
Lynne says
Thank you for this comment! Tried in my turkey meatloaf and it worked great!
Stephanie says
I made a vegan quiche last week and, while it was really tasty, I found it to lack the congealed texture of eggs. Could I add a flax egg to my recipe to fix this?
Lotta says
In place of eggs in a quiche, I have seen that people use chickpea flour, water etc. So here we are talking a different egg replacer than flax eggs. Google “vegan quiche chickpea flour” and I am sure you’ll get a nice selection of recipes!
Heather says
Did it work?
François Saintonge says
Is it possible to use chia seeds instead, since I’m intolerant to flax? Thanks!
Yes! Same ratio in my experience. Again, not a 1:1 swap in every recipe so use your best discretion!
Kathleen Y says
yes chia seeds will work too!
Prejal says
Amazing!!!!!!! And healthy! Cheers. xx
maria says
love it all your recipes!
Alice King says
This Thanksgiving I made all my sides with your recipes. They tasted great and I will continue to use
Minimalist baker.com from now on. Thanks!
Moush says
Delicious recipe and so quick to make as well. thanks!